Separate eggs; put yolks in a small bowl and whites in your largest mixing bowl (the large bowl of your Kitchen Aid, or something similar)

Beat whites with a pinch of salt until soft peaks form, then a wee bit longer; transfer to another bowl

Place egg yolks into large bowl whites were in; add sugar to the yolks and beat until dissolved, thick, foamy, and creamy (a good 5-7 minutes)

Add Mascarpone to the yolk mixture, 500mL at a time; beat until thick, light, and creamy: 7-10 minutes

While yolk concoction is beating; prepare espresso

Prepare spring form pan by reversing the bottom to enable easy removal of cake (edges or lips of bottom of spring form pan must face downward)

Pour into shallow dish with sides; add Kahlua (or Grand Marnier) to espresso, and dip each side of each Lady Finger into it, extremely quickly: dunk-dunk

Line sides, then bottom of spring form pan with biscuits, sugar side in, depending upon the quality of the biscuit, as best side faces out

Fold whites carefully into yolk mixture, retaining as much air as possible

Using a large scoop, or measuring cup, gently ladle Mascarpone mixture over bottom layer of biscuits; each layer will take three very generous (heaping) cupfuls of Mascarpone mixture

Dip more biscuits into the espresso liquid; layer over the Mascarpone mixture

Repeat with lush layer of Mascarpone mixture over the biscuits, then another layer of biscuits dipped in espresso liquid

Finish the final layer with the remaining cream

Freeze immediately in pan, as is; after 6-8 hours, remove sides from spring form pan

Using a table knife, release bottom of spring form pan from cake; wrap tightly with plastic wrap

Take out of freezer two hours before service; wrap a large ribbon around the cake when still frozen, if presenting cake whole

Sprinkle top with cocoa; slice and serve garnished with fresh berries and a mint leaf

This will keep beautifully for at least three months wrapped well in freezer